Other aaahck need quik help

[knockabout]

Hi Guys,
So here I am tasting my 6mo LE Grand Red and we decide a bit of glycerin might take the edge off. I did not add sorbate as instructed could the addition of glycerin make fermentation start again? or is it safe to bottle?
Thanks,
Kim

 

[vernsgal]

I would wait a week after adding just to make sure it mixes well in the wine before bottling.In that time if fermentation wakes you'll know. I've added without using sorbate and have not had any problems. Careful on how much you use, it changes the mouthfeel

 

[salcoco]

I believe glycerin has sorbate added. Verngal recommendation is right on, wait for a week or more before bottling.

 

[SouthernChemist]

Glycerol/glycerin is actually a necessary byproduct of fermentation (without it the yeast would die). Some yeast strains are known to produce more glycerol than others. Basically, there's always at least a few grams/liter in the wine. I don't think you have to worry about it restarting fermentation. It does have a sweet flavor, though, so be careful how much you add. A little bit goes a long way.

 

[Runningwolf]

SouthernChemist is spot on. No worries. I add it the day before or the morning of bottling. Ideally, a day or two before and mixed well into your wine. As he stated a little bit goes a long ways. Error on the too little side.

 

[knockabout]

Thanks so much!! I love this forum!
Kim